Continuing on with our salute to Pork Month with Sunterra Market, we are moving on to a different cut of pork in this recipe, the pork shoulder. This tougher cut of meat is typically layered with fat that comes from the pig’s shoulder region. In other areas of the world it may also be known as a pork butt or Boston butt, but this is actually shoulder meat. Pork shoulder is available bone-in or boneless and for this recipe we are using boneless pork shoulder. Whether you choose to slow cook it, grind it to make these delicious Vietnamese Pork Meatball Banh Mi or cut into chunks and marinate it like the Greeks do to make pork souvlaki, there are many options for getting the best out this succulent cut of meat.
Pork souvlaki is a form of grilled meat on a stick that people can not get enough of. This almost caveman-esque way of eating comes in many variations like skewers, satay, souvlaki, even stick food as we’ve affectionately called it here: Sammy’s On A Stick and here: Beef Keftas. With a variety of pork cuts to choose from like pork shoulder, pork loin or pork tenderloin when skewering pork, it’s easy to find something that fits your family, budget and time.
We like to prepare the pork the night before we plan on cooking it. The marinade is quick to make, pour into a plastic bag with your pork, seal and leave in the fridge until ready to cook. The rest comes together quickly making this another great meal for a busy weekday night or a causal weekend get together. If you prefer less fat in your pork choose a loin or tenderloin. But really, there is flavour in the fat as it melts into the meat while cooking.
- 1 orange zest + juice
- 1 lemon zest + juice
- 1 lime zest + juice
- 2 garlic cloves, cut into a pieces
- ½ cup fresh oregano
- 1 tbsp extra virgin olive oil + 2 tsp
- ½ tsp sea salt
- 3lbs boneless pork shoulder, cut into 1-1/2 inch cubes
- wooden skewers, 8-10 inches long
- 2 cups cucumber sliced
- 2 cups fresh pineapple, sliced into tidbit size
- ½ red onion, thinly sliced
- 1 lime, juiced
- 1 tbsp mint, chopped
- sea salt
- 1 red thai chili pepper, sliced thin
- In a bowl, cup or food processor add zest and juice from orange, lemon and lime. Toss in garlic cloves, oregano, 1 tbsp extra virgin olive oil and sea salt. Puree until smooth. Pour into large bowl or plastic bag. Close, cover and refrigerate for 3 hours or overnight.
- Soak 8 wooden skewers in water for at least 1 hour.
- Make salsa: Combine cucumber, pineapple, red onion, lime juice, mint, extra virgin olive oil, a good pinch of sea salt and red chili if using. Set aside until ready to use.
- When ready to grill, preheat barbecue to medium-high.
- Place 5-8 pieces of meat on each skewer. Grill skewers approximately 3-4 minutes per side turning occasionally, for up to 12 minutes or until meat is done.
- Serve immediately with the pineapple and cucumber salsa, and a squeeze of fresh lime on a warm pita.
Sunterra Farms is a large conventional pork producer in Alberta, with its own processing plant, and retails through its own stores in Alberta. Sunterra also produces a small number of Berkshire pigs for export to Japan.
Sunterra Farm Facts:
- Their butchers do custom cuts, just ask! (They may have to place an order from Sunterra Meats, so call ahead if it’s a large cut or order)
- Sunterra’s pigs are fed grain and barley. This results in a different texture and whiter fat cap than corn fed pigs.
An easy marinade with citrus flavours and fresh oregano give this pork a tangy yet simple taste. Topped with a fresh salsa of cucumber, pineapple and hint of heat from the red thai chili makes it a satisfying meal that tastes just as good the next day.
Are you a stick food fan? Share your favourite stick food ideas below!
We are working in collaboration with Sunterra Market and they have provided the ingredients for this recipe. All opinions, views expressed and recipe development are, as always, my own.
